Apple – Sour Cream

Summary

Prep Time	45 mins
Cook Time	30 mins
Total Time	4 hrs 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

For the cream:

200 ml cream
2 cups sour cream
2 teaspoons cinnamon sugar for sprinkling

Instructions

For the filling:
Peel 4-5 apples and cut into cubes. Then bring the apple juice with the lemon juice, sugar and pudding powder to a boil (use a large saucepan!). Stir several times during the boil until the mixture is a little firm. Then remove from the stove and fold in the apple pieces.
For the dough:
Prepare the shortcrust pastry from the ingredients and place on a springform pan lined with baking paper. Pull the dough up on the edges of the pan (you need a little patience here). Then pour the cooled apple pudding mixture onto the raw shortcrust pastry and bake in the preheated oven at 180 - 200 degrees C top / bottom heat for approx. 20 - 30 minutes.
Let cool for a few hours.
For the cream:
For the decoration, beat the cream with the sugar until stiff and then carefully fold in the sour cream. Spread the cream and sour cream on the cooled cake and - depending on your taste - sprinkle the cinnamon-sugar mixture over it.

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